I got it years ago with one of their fancy bowls...and now I cant find the recipe :-( Make it heaps but I cant remember the recipe off by heart.

craftylady1 - 2019-12-17 12:25:00

Tupperware beans can be very chewy - better to use peas I feel.

sumstyle - 2019-12-17 12:29:00

Panic over...found it at the bottom of my recipe book drawer.

craftylady1 - 2019-12-17 12:34:00

Would you share the recipe craftylady....please?

herself - 2019-12-18 21:19:00

craftylady1 wrote:

Panic over...found it at the bottom of my recipe book drawer.

can you share it with us ??

duckmoon - 2019-12-18 22:20:00

Sliced bananas, coconut ribbons, sour cream, loosen with yogurt. I used this when catering, easy as to make up if salads ran a bit low. If there was any left over I added pineapple chunks and marshmallows for desert.

pickles7 - 2019-12-18 22:39:00

Bean salad
Bean salad Dressing
I buy cans of cooked beans for this.
I try and keep 2 cans in the fridge, all the time.
Dressing....Simmer, 1 1/4 cups of malt vinegar,
1/2 cup of brown sugar,
1/2 cup of water,
1 Tbsp honey,
1 Tbsp oil,
1 1/2 tsp salt,
2 tsp soy sauce,
pepper to taste.
cool.
Pour over drained beans, try and leave the salad in the fridge a while before using.

Sorry my other post was meant for somewhere else.

pickles7 - 2019-12-18 22:44:00

Bean Salad (from Tupperware)

Cover 500g mixed dry beans (got mine from Binn Inn) with water, and soak overnight in a largish bowl, as the beans swell. Next day, boil in large saucepan for 45 minutes. Cool and strain into a bowl.Add i pkt mix vege (i use 500g) which have been bought to the boil and strained. Add chopped celery, green and red peppers, cauliflower, mint and chopped onion.
Boil together 1.5 cups of vinegar, 1/2 cup water, 1.5 cups sugar, .1/2 tsp salt andd 2 dsp vege oil. Stir and cool. Keep in fridge.

There is no amount given of some of the vege ingridients, so I just wing it. Also, I steam the cauli a short time, but Im not sure thats necessary.

Of course, all the bowls and storage containers are Tupperware in the recipe , and because I dont have any Tupperware containers, I just use any ordinary bowl..lol.

I rinse off the beans at the start.

Edited by craftylady1 at 1:20 pm, Thu 19 Dec

craftylady1 - 2019-12-19 13:17:00

craftylady1 wrote:

Bean Salad (from Tupperware)

Cover 500g mixed dry beans (got mine from Binn Inn) with water, and soak overnight in a largish bowl, as the beans swell. Next day, boil in large saucepan for 45 minutes. Cool and strain into a bowl.Add i pkt mix vege (i use 500g) which have been bought to the boil and strained. Add chopped celery, green and red peppers, cauliflower, mint and chopped onion.
Boil together 1.5 cups of vinegar, 1/2 cup water, 1.5 cups sugar, .1/2 tsp salt andd 2 dsp vege oil. Stir and cool. Keep in fridge.

There is no amount given of some of the vege ingridients, so I just wing it. Also, I steam the cauli a short time, but Im not sure thats necessary.

Of course, all the bowls and storage containers are Tupperware in the recipe , and because I dont have any Tupperware containers, I just use any ordinary bowl..lol.

I rinse off the beans at the start.

Just a note-the soaking overnight isn't just because the beans swell. Unless red kidney beans (usually in a bean mix) have been soaked at least 12 hours before cooking, they are very toxic and will make people ill. Never be tempted to skimp on the soaking. Nice recipe, crafty. Much like mine but I pressure-cook the beans, much quicker.

schnauzer11 - 2019-12-19 23:09:00

pickles7 can your recipe be made a few days ahead? Sounds lovely.

lynja - 2019-12-20 06:35:00

Yes, you can. That dressing will turn a few folk from hating bean salad to loving it. I never cooked the beans myself just kept tins in the fridge for a real fast salad.

pickles7 - 2019-12-20 09:52:00